“Help! My Kombucha is too sweet and not fizzy at all!” Milena S. shares on today's #AskWardee. I'm sharing my thoughts below!
Milena S. needs help:
“What if it seems too sweet and not fizzy enough/at all? What if the new scoby is sometimes quite thin rather than thick?”
Let’s talk about what Kombucha is, why it might be too sweet after fermenting, and what your options are to fix this issue.
1. What Is Kombucha?
Kombucha, from Russia, is a widely known and loved fermented, probiotic beverage. It’s both sweet, sour, and naturally carbonated by fermenting gases! Many people drink it like soda.
Purported health benefits of drinking Kombucha include cancer prevention, arthritis treatment, improved digestion, and a boost to the immune system. Just a few ounces a day can help with any one of these issues.
2. Why Is Your Kombucha Too Sweet?
Here are a few reasons why your Kombucha might still be too sweet:
- It’s not fermenting very much or at all. Perhaps the scoby isn’t used to the sugar or tea and isn’t working as it should.
- It’s taking longer to ferment, which could mean it’s not warm enough. Or it isn’t used to the sugar or tea and needs more time to adjust.
- The scoby might be too small for the amount of sweet tea, and it’s not getting the job done because it’s too much for it.
3. Why Isn't My Kombucha Fizzy?
Here are some possible causes for your lack of fizz:
Maybe it’s not fermenting, and if it’s not fermenting, it won’t produce fizz.
Maybe it needs longer to ferment before producing fizz.
The scoby might be too small for the amount of sweet tea, and it’s not fermenting so therefore it’s not producing fizz.
The jar/container isn’t air-tight, so the gases aren’t building up but rather escaping into the air.
4. How Can You Fix Your Kombucha?
Depending on what you decide the issue is, here are potential fixes:
- If the scoby is too small, reduce the volume of sweet tea you’re asking it to turn into Kombucha. I like 1/2” to 1” thick scoby per gallon of sweet tea. As the scoby grows, you can increase the volume of tea.
- If it’s not warm enough, put your brewing Kombucha in a warmer location, such as: on a seedling mat, on the fridge, next to the fireplace or a heating vent, or wrapped in towels.
- If it’s not taking right to the sugar or tea, give it time to transition and adjust. (Warmth helps always — especially with transitions.)
- It might just need more time for any of the above reasons. In which case, give it more time. 🙂
- If it’s not fizzy and the Kombucha is turning out great otherwise, consider doing a second fermentation in Grolsch bottles as described in #AskWardee 022.
- Finally, you might want to get a new scoby. I love the live scobys from Get Kombucha. Here’s where to get one.
- Live Kombucha Scoby
- Free Fermenting Formulas Cheat Sheet
- Lacto-Fermentation eCourse
- Lacto-Fermentation eBook
- The Complete Idiot's Guide to Fermenting Foods
- Podcast with Dave from Get Kombucha
- My Kombucha Is Way Too Sour Before I Get To It!
- Scoby Hotel
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